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Mushroom and Arugula Ramen Frittata

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Mushroom and Arugula Ramen Frittata

Mushroom and Arugula Ramen Frittata
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total prep
This vegetarian frittata will make your friends very happy whether they're vegetarian or carnivores, thanks to the meaty flavor mushrooms cooked with soy sauce provides. Leftovers of the frittata, if there are any, make a great lunch for the following day.



  • Cook garlic in oil in an ovenproof 10-inch skillet (preferably cast-iron) over medium heat, stirring, until softened and fragrant, about 1 minute.
  • Add mushrooms and soy sauce and cook over medium-high heat, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 5 minutes.
  • Add arugula in handfuls until slightly wilted, then add water and cook, covered with lid over medium heat, stirring occasionally, until tender, about 2 minutes.
  • While arugula is cooking, bring 3 cups water to a boil in a 3 to 4-quart saucepan and cook noodles, partially covered, until just tender, about 3 minutes. Drain in a colander and rinse briefly under cold water.
  • Stir noodles into skillet and spread mixture evenly.
  • Meanwhile, preheat broiler.
  • Whisk together eggs, milk, and salt.
  • Reduce heat to low under skillet and add egg mixture, stirring gently. Sprinkle with half of Cheddar and cook, covered, over medium-low heat until egg mixture is almost set, 3 to 5 minutes.
  • Sprinkle remaining Cheddar over frittata. Transfer skillet to broiler and broil 4 to 5 inches from heat until frittata is set and Cheddar is golden, 1 to 2 minutes.
  • Let frittata stand at room temperature 5 minutes before cutting into wedges.


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